Stuffed peppers with pig trotters and boletus
Frozen mushrooms 0.2 kg
Spring onions 2.0 ud
Leek 1.0 ud
Frozen mushrooms 0.05 kg
Sherry "Jerez" vinegar 0.02 l
Dijon mustard 21.5 g
For the trotters:
- Cook the trotters together with some vegetables in the pressure cooker for about one and a half hours.
- Make a white stock that will be used later for the sauce, using only a small amount of the cooking broth from the trotters.
- Once the trotters have been cooked, bone them and finely chop with an onion knife, set aside.
For the stuffing:
- Chop spring onions and leeks into brunoise and slowly soften them in oil.
- Add the mushrooms cut into small cubes, leave to cook and season with salt.
- Add the chopped trotters, frying everything together and seasoning with chopped parsley or chives.
- Slightly bind with flour to lock in the filling, cool.
For the peppers:
- Fry the peppers in hot oil, cool in water with ice and peel.
- Stuff the peppers with the help of a piping bag or a spoon and set aside.
- If there are no local peppers, you can use piquillos and batter them.
For the sauce:
- Chop onion into brunoise and soften in oil, add the green pepper.
- Once tender, bind it with flour and add the white stock.
- Leave to cook for half an hour and add salt.
- Add the cream and leave to reduce for 5 more minutes and blend through the thermomixer.
- rectify the salt.
- Batter and fry the peppers.
- Heat the sauce.
- Add sauce to the bottom of the dish and decoratively place the peppers on top.
- Decorate the dish with a mustard and vinegar emulsion, sprigs of thyme and chopped chives.
Nutritional information (1 portion)
Fiber 13.35 g
Saturates 10.76 g
Monounsaturated fatty acids 11.11 g
Polyunsaturated fatty acids 4.99 g
Cholesterol 214.05 mg
Calcium 314.85 mg
Iron 10.65 mg
Zinc 6.27 mg
Vitamin A 329.24 ug
Vitamin C 356.56 g
Folic acid 261.18 ug
Salt (Sodium) 777.47 mg
Sugars 22.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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